Moroccan Chickpea Salad

Since switching to plant based whole foods, I’ve discovered how much I love chickpeas. These tasty round beans, also known as garbanzo beans, are loaded with dietary fibre and a good source of protein. They are so versatile and can be tossed into many different side dishes, used as a flour, roasted for a crunchy snack, and so much more. The only time I bought them prior to our plant based journey was to make homemade hummus. Also I regrettably only bought chickpeas in the canned form. I’ve since learned the pre-soaking and cooking method for dried chickpeas, which produces a much better texture and easier for our bodies to digest.

This moroccan chickpea salad recipe was inspired by a deli salad from Choices Market. I was picking up groceries one day, needing something quick to eat before rushing elsewhere, so I grabbed a ready made salad. It wasn’t until later that night I was reading the ingredient list and decided to make a much healthier homemade version. I’ve made this several times now and sometimes will toss in shredded carrots or finely diced kale. I don’t add any heat except a pinch of chilli powder, but you could easily add in some crushed red peppers or sriracha sauce to increase the heat. It’s great served as a side dish or add it to some mixed greens to make a meal salad for lunch or dinner.